Szechuan Braised Meatballs

Description:

We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.

Ingredients:

1 pound 93%-lean ground beef

1 5- to 6-ounce can water chestnuts, rinsed and finely chopped

2 teaspoons plus 1 tablespoon cornstarch, divided

1/2 teaspoon five-spice powder, (see Shopping Tip)

1/4 teaspoon salt

1 cup reduced-sodium beef broth

4 teaspoons canola oil, divided

2 cloves garlic, minced

1/2 teaspoon crushed red pepper, or to taste

1/4 cup Szechuan sauce, (see Shopping Tip)

4 cups shredded napa (Chinese) cabbage

1 15-ounce can straw mushrooms, rinsed

2 scallions, sliced (optional)

Preparation:

1

Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.

2

Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.

3

Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).

Tips:

Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.